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Dai Wah is evidence of a new style of Cantonese restaurant, boxy and unconcerned about its looks, low priced, yet featuring high quality ingredients. Look no further than the fried flounder for a scallion-strewn budget tour-de-force; even the bones have been rendered scrumptiously edible. The charcuterie is some of Bensonhurst's best, the Singapore style lo mein more luxuriously furnished than most, the soups mild and voluminous, and the spicy clams as mouth-searing as claimed. For vegetarians, the braised e-fu noodles with black mushrooms, and the "thousand year eggs, salted egg & chicken egg with snow pea leaf in soup" are particularly recommended.